1. Gently heat the olive oil in a fry pan2. Add the chopped onion and stir fry for a few minutes, until translucent3. Add the chopped garlic and fry a few more minutes, don’t allow to burn4. Add the chorizo and pepper, fry a few more minutes until browned off a bit5. Add the canned tomatoes, (crushing them with a wooden spoon), bay, thyme, paprika (if using) and season with salt and pepper. Simmer until all the liquid has gone6. Meanwhile, cook the pasta in boiling water until al dente7. Once the pasta is done and sauce thickened, drain the pasta and combine the two. Mix well until all the pasta is coated8. Serve with vegan parmesan sprinkled on top

Enjoy!

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Author

Mari Jones is a vegan cook and baker. She travels the world looking for new and delicious vegan dishes and cuisines.